Brooke Recipe Reviews (Pg. 5) - Allrecipes.com (10178726)

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Brooke

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Cranberry Hootycreeks

Reviewed: Apr. 3, 2011
These are good cookies but they are not anything special. I would probably make them again. Also, since I slightly flatten my cookies before putting them in the oven they only need 7 minutes to cook.
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6 users found this review helpful

Chicken Fried Chicken

Reviewed: Mar. 26, 2011
I put a little over 30 crackers in the food processor with 1tsp of garlic powder, 2 tbs of flour, 1/2 tsp of black pepper, and 1 tsp of season salt. I also dredged the chicken in flour then in egg and then teh saltine mixture. This was ok but it needed more seasoning. I'm not sure I would make this again.
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5 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Mar. 5, 2011
I should probably rate this with 4 stars but because I made alterations I can't fault the recipe. I used italian seasoning instead of dried oregano and crushed tomatoes instead of stewed tomatoes. I also added a splash of pinot grigio and about 2 tablespoons of brown sugar.
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1 user found this review helpful

Sweet Restaurant Slaw

Reviewed: Feb. 12, 2011
I forgot the onion and even without it was great. It doesn't need anymore sugar and there is no need to double the liquid ingredients. Keep the recipe as it is. I will make this recipe again.
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Fluffy Pancakes

Reviewed: Jan. 23, 2011
Easy recipe. I will make again. Update: The first time I made this I used oil in the bottom of the pan to cook the pancakes. The second time I cooked these I used butter as instructed in recipe. The second time they were much better. Also, I used a 1/3 measuring cup to scoop the pancakes into the pan. Update 2: Instead of milk and vinegar, I used buttermilk. I have made these pancakes with milk and buttermilk and both are great. Update 3: Instead of using 2 tablespoons of vinegar, I used 1 tablespoon. The pancakes where still light and fluffy.
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2 users found this review helpful

Millie Pasquinelli's Fried Chicken

Reviewed: Jan. 18, 2011
Good recipe. There is no need to salt your chicken if you plan to use the amount of season salt outlined in the recipe. I would decrease the amount of season salt next time. If cut the recipe to serve 3, I would probably only use about 1 tbs plus 1/3 tsp of season salt. This cooks in about 20-25 minutes with the heat on medium low.
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6 users found this review helpful

Buttery Corn Bread

Reviewed: Jan. 17, 2011
This is a lite and moist cornbread. The recipe as written makes a ton of cornbread. Instead of using regular milk, I used Silk's vanilla soymilk. I personally like my cornbread painfully sweet, so, the next time I make this I will probably add an 1/4 or 1/3 cup of sugar. Finally, it cooked for exactly 22 minutes in my metal pan. Update: Instead of adding more sugar, eating the cornbread with honey makes this absolutely wonderful!
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Original Recipe French Toast

Reviewed: Jan. 17, 2011
This recipe was ok. I dipped the bread in the custard, cooked it over medium heat and it was still soggy in the middle. If I were to make these again I would put them in the oven to dry out a bit. I rated this recipe not because of the sogginess issue but rather the flavor. The taste wasn't anything special. Update: If regular slices of bread and 2tbs are used in the egg mixture then it's a pretty good recipe. Changed rating from 3 to 4 stars with alterations.
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6 users found this review helpful

Cocktail Meatballs

Reviewed: Jan. 15, 2011
Good stuff, reminds me of my mom's meatballs.
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Oatmeal Raisin Toffee Cookies

Reviewed: Dec. 12, 2010
Delicious cookie! I used Hershey's Milk Chocolate Toffee bits and it worked out great. You won't really be able to taste the toffee but the cookie is still pretty good. For nice chewy cookies, refrigerate at least for 1 hour and bake for 10 minutes. I will definitely make these again.
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2 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Nov. 9, 2010
These were edible. If I were to make them again, I think I would leave out the coconut. They also made more than 12 muffins.
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5 users found this review helpful

Mini Cheesecakes I

Reviewed: Nov. 6, 2010
These are good but they always sink in the middle. I'm not sure what I'm doing wrong but perhaps that's why cherry filling is added to the top. Also, I use 1 cup of sugar instead of 3/4 cup.
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 30, 2010
I am not a cheesecake fan and I thought this was pretty good. I used 1/2 cup plus 2tbs of sugar and cooked it for a total of 36 minutes. The last minute I turned off the oven. I will make this again. Update: Instead of 1/2 cup of sugar I used 3/4 cup and baked the pie for 40 minutes.
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1 user found this review helpful

Creamy Hot Cocoa

Reviewed: Oct. 27, 2010
As other reviews have suggested this is incredibly sweet. Children would love it but I would probably decrease the amount of sugar next time. I also used heavy whipping cream instead of half-and-half.
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Traditional Mashed Potatoes

Reviewed: Oct. 23, 2010
Good recipe. I used 4 medium sized russet baking potatoes. Next time I would probably decrease the amount of milk; my potatoes were almost too creamy. I also used about 1/2 cup of unsalted butter. I'm not sure how much salt I used but I added just enough. Update: I used 2 large russet potatoes, 1/2 cup of butter (yikes!) and between 1/2-3/4 cup of milk. Delicious!
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Easy OREO Truffles

Reviewed: Oct. 4, 2010
These were really good. I crushed the Oreos in the food processor and then I added the cream cheese to the processor. I then scooped, rolled the truffles, and placed them in the freezer for about 20 minutes. After that I melted the chocolate in the microwave but I don't think it was warm enough because I had trouble evenly coating the truffles. Other than that they tasted pretty good.
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Clone of a Cinnabon

Reviewed: Sep. 26, 2010
I don't have a breadmaker and this still turned out pretty tasty. I would make these again for friends and family.
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Irish Cream Creme Brulee

Reviewed: Sep. 18, 2010
I made this today and it turned out perfectly. Tricks: Slowly bring the sugar and cream to temperature. It doesn't take long, I think medium heat may be too high. Also, slowly pour the cream mixture with the egg yolks. There will be a considerable amount of foam once all of the cream has been mixed; this is where straining it before it goes in the ramekins is so important. If it is not strained there will be a nasty layer on top. Update: I think I have perfected the recipe. Instead of using 1/3 cup of sugar use 1/2 cup. Also, instead of using vanilla extract using a vanilla bean. Split the vanilla bean in half, scrape out the inside, and place both in the heavy cream. Heat the creme and vanilla in a medium sauce pan. In a mixing bowl combine the egg yolks with the sugar.
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7 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Sep. 14, 2010
These are pretty good. I used mini semi-sweet chocolate chips. The recipe makes about 24 regular muffins. The baking time is about 17-18 minutes. These are better the next day. Enjoy!
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Baked Bar-be-Que Chicken

Reviewed: Aug. 29, 2010
Super easy recipe. I cooked four chicken thighs and they came out moist and tender.
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2 users found this review helpful

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